Best 7 Butterscotch Pie With Walnut Bacon Toffee Recipes

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Indulge in the irresistible symphony of flavors with our comprehensive guide to crafting the ultimate Butterscotch Pie with Walnut Bacon Toffee. Embark on a culinary adventure as we unveil the secrets to a velvety smooth butterscotch filling, perfectly complemented by the crunch of candied walnuts and the smoky, savory notes of bacon toffee. Learn how to create a flaky, buttery crust that will cradle this delectable creation. Whether you're a seasoned baker or a novice in the kitchen, this article will equip you with the knowledge and techniques to impress your family and friends with a dessert that is sure to leave them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 20

2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch whisky
1 1/2 teaspoons pure vanilla extract
1 cup whipped cream, for garnish
Piecrust, baked blind, recipe follows
2 egg whites
Pinch salt
2 tablespoons sugar
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar

Steps:

  • In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. Immediately turn off the heat and set aside.
  • In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You will smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.)
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
  • Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.
  • Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
  • Turn off the heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, at least 2 hours, or overnight.
  • Preheat oven to 400 degrees F.
  • For the meringue top: Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored). Chill until ready to serve.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
  • In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
  • Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
  • Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
  • To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
  • For a single-crust pie: Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
  • Yield: 2 crusts
  • Preparation time: 15 minutes plus rolling and shaping
  • Cooking time: 30 minutes
  • Ease of preparation: moderate
  • Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

GRANDMA'S BUTTERSCOTCH PIE



Grandma's Butterscotch Pie image

This is one of my favorite holiday pies. Serve with whipped cream. Yum!

Provided by dschecht

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 cup packed light brown sugar
4 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked

Steps:

  • In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
  • Whisk in egg yolks; continue to cook and stir until filling is thickened.
  • While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
  • Remove filling from heat, and stir in butter and vanilla.
  • Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g

BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE



Butterscotch Pie with Walnut-Bacon Toffee image

This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings plus 1 pound toffee.

Number Of Ingredients 22

1-1/2 cups all-purpose flour
1-3/4 teaspoons sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cubed
5 to 6 tablespoons ice water
BACON TOFFEE:
1/2 teaspoon unsalted butter
2 cups sugar
Dash salt
2 cups unsalted butter, cubed
2 cups chopped walnuts, toasted
1/2 pound bacon strips, cooked and crumbled
1/4 teaspoon vanilla extract
FILLING:
3 large egg yolks
1-1/2 cups packed brown sugar
1/3 cup all-purpose flour
Dash salt
1 cup 2% milk
1/3 cup unsalted butter, cubed
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

  • For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

Nutrition Facts : Calories 902 calories, Fat 63g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 440mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.

BUTTERSCOTCH CREAM PIE WITH A WALNUT CRUST



Butterscotch Cream Pie With a Walnut Crust image

Does anyone else adore Food and Drink Magazine? This recipe is right out of there, by Chef Jennifer MacKenzie. The crust can be baked a day ahead but the pie is best assembled just a few hours before serving and refrigerated. Garnish with the candied walnuts just before serving. Prep time includes chill time

Provided by Leslie

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup chopped toasted walnuts
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 pinch salt
1/3 cup butter, cubed
1 egg, beaten
1 teaspoon vanilla extract
2 1/2 cups milk
3/4 cup packed dark brown sugar
1/4 cup cornstarch
3 egg yolks
2 tablespoons butter
1 tablespoon vanilla extract
1/2 cup whipping cream
1 tablespoon icing sugar or 1 tablespoon granulated sugar
sweet candied walnut halves

Steps:

  • Place walnuts and 2 tbsp of the flour in food processor. Process until walnuts are finely chopped. Add remaining flour, sugar and salt and combine. Pulse until blended. Add butter and pulse just until small crumbs form. Add egg and vanilla and process just until dough holds together. Remove from processor and shape into a flat disc. Wrap and chill for at least 30 minutes or for up to 2 days.
  • Roll out pastry about 1/8 inch thick. Fit into an 11 inch tart pan with removable bottom or 9 inch pie plate; patch any cracks to seal. Trim and flute edges, as desired.
  • Chill pastry for 30 minutes. Re-roll any scraps and cut out shapes with a cookie cutter for garnish, if desired. Place on baking sheet and chill for 30 minutes.
  • Preheat oven to 375°F
  • Prick pastry with a fork. Bake on bottom rack of oven for about 20 minutes or until pastry is golden. Cool completely. If using, bake pastry cutouts for 5 to 8 minutes or until golden. Set aside.
  • Heat 2 cups of the milk in heavy saucepan, stirring over medium heat just until steaming and bubbles form around edge. Whisk sugar, cornstarch, remaining milk and egg yolks in a medium bowl. Slowly drizzle in about one third of the hot milk, whisking constantly. Whisk back into saucepan. Stir over medium heat until thickened, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour into bowl and place plastic wrap directly on the surface. Cool slightly.
  • Pour filling into crust. Cover with plastic wrap. Refrigerate until set. Whip cream with sugar and pipe into cooled filling. Garnish with pastry cutouts and/or Sweet Candied Walnut halves.

Nutrition Facts : Calories 475.3, Fat 25.9, SaturatedFat 13.1, Cholesterol 144.5, Sodium 173.8, Carbohydrate 53.5, Fiber 1.1, Sugar 29.8, Protein 7.8

BUTTERSCOTCH COFFEE PIE



Butterscotch Coffee Pie image

Imagine a big, soft, warm chocolate chip cookie and you'll be about halfway to figuring out what this pie tastes like. Now take out the chocolate chips, replace them with butterscotch chips, and flavor the whole thing with coffee and you'll know just what to expect. There's a good reason for my analogy: this recipe was adapted from a much beloved recipe for Toll House pie, sometimes called chocolate chip pie. The filling is quite similar, though - with the changes I mentioned - something quite original and very delicious. Even better with lightly sweetened whipped cream or vanilla ice cream.

Provided by Annacia

Categories     Pie

Time 1h8m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (9 inch) deep dish pie shells (unbaked, store bought or homemade)
1/2 cup soft unsalted butter
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 1/2 tablespoons very finely ground powder-like coffee
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons milk
1 cup butterscotch chips
1/2 cup chopped walnuts or 1/2 cup pecans
whipped cream or vanilla ice cream, for garnish

Steps:

  • Preheat the oven to 350 degrees.
  • While the oven preheats, put your pie shell in the refrigerator to keep it cool.
  • FILLING:.
  • Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
  • The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla.
  • Add the flour and salt and blend the filling until evenly mixed.
  • Blend in the milk, then stir in the butterscotch chips and nuts.
  • Scrape the filling into the chilled pie shell, smoothing with a spoon.
  • Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
  • When done, the top of the pie will turn dark golden brown.
  • That's fine, and it does not mean it has over-baked.
  • Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
  • Transfer the pie to a cooling rack and cool.
  • The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.

Nutrition Facts : Calories 531.8, Fat 29.1, SaturatedFat 15, Cholesterol 83.9, Sodium 225.5, Carbohydrate 64.5, Fiber 0.9, Sugar 50.1, Protein 4.9

BUTTERSCOTCH DELUXE PIE



Butterscotch Deluxe Pie image

Grandmother's recipe! Try this creamy butterscotch pie, one bite and you'll be wanting more!

Provided by Lisa Owens

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h

Yield 6

Number Of Ingredients 11

1 cup quick cooking oats
¼ cup firmly packed brown sugar
⅓ cup butter, melted
¾ cup firmly packed brown sugar
⅓ cup sifted all-purpose flour
¼ teaspoon salt
1 ½ cups milk
3 tablespoons butter
1 ½ teaspoons vanilla extract
¾ cup whipping cream, whipped
6 pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat oats on a baking sheet in preheated oven for 12 minutes. Set aside to cool.
  • To Make Crust: In a medium bowl combine oats and 1/4 cup brown sugar together; mix in 1/3 cup butter. Press firmly onto bottom and sides of a 8 inch pie pan. Chill for 1 hour.
  • To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan. Cook over medium heat until thick, stirring constantly. Remove from heat and stir in 3 tablespoons butter and vanilla. Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.
  • Once cold, fold in 1/2 cup of the whipped cream. Pour mixture into pie shell; chill until set. When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie.

Nutrition Facts : Calories 401 calories, Carbohydrate 53.6 g, Cholesterol 47.3 mg, Fat 19.2 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 11.1 g, Sodium 246.8 mg, Sugar 38.8 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your pie. Use real butter, heavy cream, and pure vanilla extract.
  • Don't overcook the butterscotch filling. It should be thick and bubbly, but not too thick or too brown.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
  • Serve the pie with whipped cream or ice cream. This will add a delicious creamy touch.

Conclusion:

Butterscotch pie with walnut-bacon toffee is a delicious and unique dessert that is perfect for any occasion. It is a combination of sweet, salty, and crunchy flavors that will tantalize your taste buds. With a little bit of effort, you can make this pie at home and impress your friends and family.

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